Marrow-Bones is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of marrow bones that are sawed into lengths, plugged with a water and flour paste, oven braised and served with toast. The full recipe is presented here and I hope you enjoy this classic British version of: Marrow-Bones.
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This is a classic recipe for a Victorian version of Marrow-Bones that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 320.—MARROW-BONES.
Marrow-bones worth dressing in this manner are those only which come out of the centre of a round of beef, or from any part of the legs or shins : they should be sawed into halves crosswise, the thick ends chopped into shape, so as to make them stand straight, the open end of each bone covered with flour-and-water paste : the bones, placed upright in a deep stewpan containing hot water reaching half way up the bones, are to be boiled covered with the stewpan lid for about half an hour ; when done, remove the paste, envelop each bone with a napkin or cut paper, and send to table accompanied by hot crisp dry toast.
Modern Redaction
For this dish, the larger bones, such as from the legs, round of beef or shins.
Ingredients:
marrow bones cut into 5cm lengths (about 2 per portion)
flour and water paste
crisp, dry, toast, to accompany
Method:
Sit the marrow bones upright in a deep roasting tin. Cover the open ends with a thick paste of flour and water.
Pour in boiling water to come half way up each bone then cover and transfer to an oven pre-heated to 170°C. Cook for 30 minutes then remove from the oven.
Take off the flour paste, arrange the bones on serving plates with a spoon and serve accompanied by plenty of crisp, dry, toast.
